Tender, soft, sweet yeast bread swirled with a creamy, rich, beautiful homemade filling of poppy seed. The roll can be finished with a chocolate icing after baking as the original recipe suggested. If you can't find poppy seeds, use walnuts or hazelnuts instead.

Bread

Filling

30 g Fresh yeast

200 g Lukewarm milk

420 Refined spelt bread flour

0,2 g Pure stevia powder (or 60 g sugar)

Pinch of salt

1 Large egg, lightly beaten

125 g Butter, softened

250 g Poppy seeds, ground into flour-like

125 ml Hot milk

80 g Butter, softened

1 tsp Cinnamon powder

1 Small egg

Dissolve the fresh yeast in the lukewarm milk in a bowl. Whisk together the flour, stevia and salt in a mixing bowl. Make a well in the middle of flour mixture, add in yeast mixture, egg (reserve one tablespoon for the glaze), and butter. Stir with a hand mixer fitted with dough hook until smooth.

Cover the dough with a clean kitchen towel and leave in a warm spot for 1 hour until dough has doubled in size. Preheat the oven to 180C/350F.

Pour the hot milk over the ground poppy seeds in a bowl and leave it aside for 10 minutes. Add in the softened butter, cinnamon powder and egg. Stir until well combined.

Line a 30-cm long loaf pan with parchment paper. Roll out the dough into 1-cm thick rectangle on a lightly floured work surface.

Spread the poppy filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Place the roll in the prepared pan.

Brush the roll with the reserved beaten egg and bake in the preheated oven for 50-60 minutes. Remove from oven and cool completely on a wire rack before slicing.

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comments:

Such a beautiful looking bread ~ I'm not sure I could ever achieve those perfect swirls no matter how hard I might try ;-) mesmerizing in their beauty and the taste of that filling must be incredible. I'm also admiring the golden exterior of this bread - a perfect glistening finish. I want to reach in and grab a slice to enjoy with my evening mint tea... A stunner all around.

You make it look easy! What a lovely golden crust on that roll and that beautiful swirl! You did a magnificent job. If I made this, I'd be in awe of myself. ; ) And this is one case where I think you really wouldn't need a chocolate icing - perfect as is.

Oh I couldn't resist when I saw your recipe on facebook! This is one of the cakes I love most. I had it for the first time in Austria.. something incredibly addictive. My sister who is married to a Slovenian often brings home something called "Putiza" which is the same but with hazelnuts inside instead of poppy seeds. I love them both. You have made it so perfectly. I am writing down your recipe as I want to make this. Grazie!

WOW, this looks amazing!!!! I love making rolls, this is something I must try! Thank you for sharing!!

Anyhoo, I found your blog through a fellow blogger, and just thought I would stop by and say hi! It would totally make my day if you did the same... or better yet, keep in touch!! <3 - www.domesticgeekgirl.com

Oh Angie, you have such a talent with bread. Sweet breads with such beautiful, swirly fillings are such a favorite of my family. Sorry for my absence and thank you for your kind words about the loss of my 'Buckeye'. I appreciate you so much!xoRoz

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